Grilled Orange Chicken with Orange Vegetables
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 8 chicken thighs (around 1¼ lb)
  • Marinade
  • ½ cup fresh thyme
  • ½ cup fresh orange juice
  • 2 tablespoons cold-pressed olive oil
  • 4 garlic cloves, crushed
  • 1 large shallot, sliced thickly
  • Glaze
  • ½ cup fresh orange juice
  • ½ cup maple syrup
  • 2 tablespoons balsamic vinegar
  • Vegetable medley
  • 1 medium sized butternut squash, peeled, deseeded and diced
  • 2 medium yams, peeled and diced
  • 3 tablespoons cold-pressed olive oil
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 1 teaspoon mustard powder
  • ½ teaspoon sea salt
  • A few dashes of freshly ground black pepper
DIRECTIONS:
  1. Marinate the chicken in the marinade ingredients in a plastic bag and refrigerate for 4 to 8 hours. Preheat oven to 400°. Place the squash and yams on a parchment lined baking sheet and add in the oil and spices. Mix around until the vegetables are evenly coated and bake for 40 minutes. At the 20 minute mark, turn the BBQ on for the chicken and start the glaze by putting the orange juice, maple syrup and balsamic vinegar in a large sauce pan. Turn the heat on medium high and bring to a boil, then turn it down to low medium and leave on a gentle simmer for 10 minutes then remove from the heat until serving time. It will reduce down and thicken up, if it gets too thick as it cools then place it back on the stove and stir it around over low heat. When there are 10 minutes left for the vegetables place the chicken on the BBQ and grill for around 4-5 minutes per side, until cooked through. I recommend cutting the thickest piece in the middle to make sure there is no pink left.
Recipe by Love from the Land at https://www.lovefromtheland.com/grilled-orange-chicken/